Sweet Potato Side or Dip

18 Dec

Char sweet potato copy
Delighted to have a guest post from the truly one-of-a-kind, Charlotte:

From Char:

The way I cook? It’s about process. A little of this, a little of
that. Give it a taste. Until it’s good.

I don’t presume to know the exact combination of ingredients that will
result in the best possible outcome. People like different things.

I realize that you can’t do that with everything. But here’s a dip
that I just made using that methodology. It’s good and you should try
it.

Ingredients:

·        2 fully-cooked room temperature yams or sweet potatoes. Cook
them in the microwave or via boiling water. Google how long — I don’t
know off the top of my head — but basically they should be soft when
forks are stuck in them

·        Tablespoon or two of freshly grated ginger

·        Teaspoon or two of cumin. I think ground would be better than
whole but I only had the latter

·        Couple tablespoons of chicken stock. I had some homemade
lying around made from Tessa’s recipe

·        Salt and pepper

·        Tablespoon or two of olive oil

Instructions

·        Set your baseline. Whirl the sweet potatoes + olive oil +
salt and pepper. Then add your chicken stock in amount depending on
what kind of consistency you want (see below).

·        Now experiment. Add small increments of the remaining
ingredients. Taste good? Stop.

Recipe Variations:

·        Don’t like spice? Switch out the ginger and cumin for blue
cheese, lemon, and chives. Or goat cheese.

·        Don’t make it a dip. Make it mashed potatoes instead by
hitting the pulse button a few times on the food processor.

·        Fry dollops of it in a pan with maybe some breadcrumbs mixed
in for a fritter.

·        Stuff it inside protein: sole filets or chicken. Then bake
it.  If you’re doing fish though I would think about decreasing the
cumin and ginger so as not to overwhelm.

Pairings:

·        Obviously pita and veggies

·        Spread it on your sandwich instead of mustard or mayo

·        Eating it with any kind of red meat would be killer. Roll it
in prosciutto/speck/bresaola for an appetizer or just plop some
beside a roast. Or mush it on top of a burger.

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One Response to “Sweet Potato Side or Dip”

  1. tessa March 14, 2013 at 10:52 pm #

    i love this. I make mine w. milk, maple syrup, cinnamon and butter. it basically tastes like pie. oops. but someone once told me that sweet potatoes have the most nutrients per pound. or something like that.
    also- i roast the potatoes- 45 mins maybe? at 400F. New trick- i appropriated from roasting pepper- when you take out of the oven- thrown in a bowl- cover w. a lid. let hang out for 10-15 mins maybe. makes them WAY easier to peel.

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